Bulgogi

Method

Combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, grated pear, black pepper and rice wine vinegar in a bowl to make the marinade. Place the thinly sliced beef in a large dish and pour the marinade over, mixing well to coat evenly. Add the sliced onion and half the spring onions, then cover and refrigerate for at least 2 hours or overnight for deeper flavour. Heat a large griddle or wok over high heat until smoking hot, then cook the beef in batches for 2-3 minutes per side, stirring frequently to caramelise. Serve immediately with the cooked onions, garnished with remaining spring onions, and accompany with steamed rice and pickled vegetables.